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Did I go overboard with the raspberries? (Mead)


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#1 Lee in Texas

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Posted 15 March 2012 - 11:20 PM

The batch of mead that was going to be "Mambo In Your Mouth" has become raspberry only. I ended up with about 6 gallons in secondary and added 3 cans (9pounds, 3 ounces total) of Vintner's Harvest raspberry puree. I'm shooting for a dessert mead with strong raspberry flavor.Also- I want to add chocolate to a gallon or two. I have some Dutch process high fat cocoa powder that I got from Penzeys. How much cocoa powder would you guys recommend?Thanks. Lee
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#2 Genesee Ted

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Posted 16 March 2012 - 09:57 AM

Sounds like you used a bare minimum of fruit. I like to use 15-20 pounds of fruit per 5 gallon batch.As far as the chocolate goes, using Dutch processed powder, you'll end up with a flabby mead, because the Dutch processing creates a basic powder, that will neutralize your acid in your mead. I did the same once, and had to add acid blend to compensate. It would be best to get cocoa nibs instead.

Second the nibs

#3 Lee in Texas

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Posted 16 March 2012 - 09:08 PM

Wow. Thanks for the advice. I really need to replace my lost copy of The Complete Meadmaker.
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#4 neddles

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Posted 20 March 2012 - 06:04 AM

What is everyone's favorite method of using the nibs? I would assume they would be dirty... steeped in vodka? In secondary in a muslin bag? Any experience with how much to add to get X-amount of flavor?
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#5 Genesee Ted

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Posted 20 March 2012 - 09:29 PM

Just ground up in secondary. Some soak in vodka, but I would be careful not to use too much vodka. Just enough to sanitize. Too much will start to extract too much flavor, although you can just add the whole thing.


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